Family-Style Veal Roast

The roast is cooked along with beef short ribs, ham hocks and sausage for a hearty meal. Offer with polenta, mashed potatoes or the Roasted Root Vegetables with Green Onions
. Begin the veal the day before cooking to allow the garlic-herb rub to flavor the meat.

Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.

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Recent Review

This is a fabulous cold-weather recipe! I use a meaty ham shank instead of the hock, and make it a day ahead and chill it so I can get the fat off. It's better the second day anyway! Definitely use the caraway seeds - they add wonderful flavor.